プリン（カラメルプリン）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 60minutes
Chinese cabbage with tuna sauce｜Costco housewife/Jimayu Channel's recipe transcription
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Ingredients
- Chinese cabbage : Large 1/8
- salt : 1/2 teaspoon
- sugar : 2 tsp
- It's white : 1 tablespoon
- soy sauce : 1 tablespoon
- Ponzu sauce : 1 tablespoon
- Sesame oil : 1 tablespoon
- Tuna can : 1 can
- Katsuobushi : Appropriate amount
Time required
12minutes
Procedure
-
1)
Cut Chinese cabbage
01:05
Cut Chinese cabbage with a width of about 1 cm. Cut the wide part in half and adjust the size.
-
2)
Wash with water
01:50
Rinse the Chinese cabbage with water, drain and put in a bowl.
-
3)
Moisturize
01:57
Add sugar, salt and white soup and knead well to get rid of water. Leave for about 5 minutes until the water comes out.
-
4)
Drain
03:31
Put it in a colander, drain it, squeeze it by hand to remove the water, and return it to the bowl.
-
5)
Season
04:06
Add soy sauce, ponzu sauce, sesame oil, and canned tuna and mix.
-
6)
Arrangement
04:48
Serve on a plate and put dried bonito on it.
Point
Easy and easy without using fire.
If you prefer to be soft, you can leave it for about 8 minutes to drain the water.
It is advisable to adjust the time to release water according to the hardness of Chinese cabbage.
Smaller bonito flakes are easier to eat, but if you don't have them, you can use them to make soup stock.
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